For the Cake:

3/4 cup (170 g) unsalted butter, room temperature

1 cup (226 g) plus 2 tablespoons granulated sugar

1 1/2 tablespoons lemon zest

4 large eggs, room temperature

1/2 teaspoon vanilla extract

2 cups (250 g) all-purpose flour, spooned and leveled

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup whole milk (or LACTAID Whole Milk), room temperature

1/4 cup sour cream (or LACTAID Sour Cream), room temperature

For the Strawberry Glaze:

2–3 tablespoons reduced strawberry puree (from 1 cup fresh strawberries)

3 cups confectioners’ sugar, sifted

6 tablespoons whole milk (or LACTAID Whole Milk)

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Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter, sugar, and lemon zest together until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
In a small bowl, whisk together milk and sour cream.
Alternate adding the dry ingredients and milk mixture to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined.
Pour batter into prepared loaf pan, smoothing the top evenly.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze: In a small saucepan, cook 1 cup strawberries over medium heat for 8–10 minutes until thickened. Blend or mash into a puree and cool slightly.
In a bowl, whisk together confectioners’ sugar, milk, and 2–3 tablespoons of the strawberry puree until smooth and pourable. Adjust consistency with more milk or sugar as needed.
Drizzle glaze over cooled loaf and let it set before slicing.

Use fresh or frozen strawberries for the glaze; just cook down frozen ones slightly longer.

Add finely chopped strawberries to the batter for extra fruit flavor.

For a stronger lemon flavor, add 1 tablespoon lemon juice to the batter.

The glaze can be made ahead and refrigerated up to 2 days; whisk before using.

Store loaf covered at room temperature for 2 days or refrigerate for up to 5 days.